Skillet salmon poke style salad

Traditional poke bowls include raw salmon or tuna. In this version, a quick sauté intensifies the marinade flavour.

460 cal Serves 4
Prep time 0h 35m
Cook time 0h 15m
Total time 0h 50m
Salmon poke style salad in a bowl with blue chopsticks and edamame and lime on the side



  1. Step 1

    Cut salmon into bite size pieces and place into a bowl. Add soy sauce, lime juice, oil and garlic and stir to coat. Let stand for 10 minutes.
  2. Step 2

    Meanwhile, combine rice with water and bring to a boil. Reduce heat to low; cover and cook for about 10 minutes or until water is absorbed and rice is tender. Remove from heat and stir in vinegar, onions, sesame seeds and nori; divide among 4 bowls.
  3. Step 3

    Heat a nonstick skillet over medium high heat and sauté salmon for 5 minutes. Remove from heat and divide among bowls. Top each bowl with cucumber, edamame, and pineapple. Add lime wedge to squeeze over top before enjoying.

Nutritional information

Per serving (1 of 4)

23 g
260 mg
730 mg
Total fat
11 g
Saturated fat
1 g
35 g
40 g
4 g
7 g
Added sugars
0 g